THE BEST CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES #cookies #desserts #chocolate #dip #bars

That is a ton of sans gluten treats eaten for testing purposes with the goal that I could share the best sans gluten treats!

A while ago when I used to have the option to eat gluten, I worked for a considerable length of time to locate a hand crafted chocolate chip treat formula that I cherished. I grew up cherishing the old Mrs. Field's chocolate chip treats. My preferred thing to get at the shopping center was one of the enormous treats that they sold, thinking back to the 1980s. They were the ideal chewy treat and were about as large as my head as a kid! Throughout the years, the treat size and quality has gone down, yet I did in any case love those treats.

I additionally loved the renowned New York Times treat formula that was going around 8-10 years prior quite well. Exactly when I at last had a formula for treats that I cherished, I got determined to have celiac and needed to start from the very beginning with my formula testing. Ugh, how am I going to make gf chocolate chip treats? I needed to get attempting!

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INGREDIENTS

• 2 1/4 cups (~282 grams) good all-purpose gluten-free flour
• 1/2 tsp. xanthan gum*
• 1 tsp. baking soda
• 1 tsp. salt
• 2 ounces cream cheese, room temp
• 3/4 cups (12 Tbsp.) unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 1/2 tsp. vanilla extract
• 2 egg yolks
• 2 cups semi-sweet chocolate chips

INSTRUCTIONS

1. In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
2. In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
3. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
4. Add the flour mixture that you set aside earlier, beating on low until just combined.
5. Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
6. Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
7. When you are ready to bake, remove from refrigerator and let sit for about 15 minutes to soften enough for easier scooping.
8. Preheat oven to 375°.
9. Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
10. Use a#20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
11. Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look undercooked, but will continue cooking as they cool. To ensure you don't over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
12. Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.

Source : bit.ly/2nZal5l

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